This classic Chicken Alfredo recipe is an easy weeknight dinner that’s worthy of a special occasion! Juicy chicken goes perfectly with tender pasta and garlicky Parmesan cream sauce.
Why You’ll Love This Chicken Alfredo Recipe
If there’s one thing I know, it’s this: chicken fettuccine alfredo is a favorite option for almost everyone. Here are a few reasons why!
- Ultra-rich without being over the top. The alfredo sauce is rich, creamy, and cheesy but doesn’t feel TOO indulgent or heavy either. It’s the perfect balance!
- Quick and easy to make. Though this chicken fettuccine alfredo could easily be served for a nicer meal, it’s quick enough to make on busy weeknights too.
- Family-friendly. This is one of those dishes that the kids love just as much as the adults. Who can say no to pasta, after all?
What You’ll Need
So what ingredients do you need to make your own chicken fettuccine alfredo from scratch? Surprisingly, only a few basics! You’re going to love how easy this recipe is to pull together, even on a busy weeknight.
- Chicken: I like to use boneless skinless chicken breast, but thighs will also work.
- Olive Oil: For sauteing.
- Seasonings: You don’t need any fancy seasonings to make mouthwatering chicken fettuccine alfredo! Just a little garlic powder, and a little bit of Italian Seasoning blend.
- Pasta: Fettuccine pasta is preferred, but linguine or even spaghetti can also be used. Small pasta such as penne also works!
- Butter: Using real butter makes the sauce extra tasty.
- Garlic: Fresh garlic gives the sauce a brighter taste, but you can use more garlic powder if you prefer.
- Cream: Heavy cream makes the sauce so rich and satisfying!
- Parmesan: Freshly grated parmesan cheese is best, but the kind in a tub or even a jar (no extra ingredients, please) will do just fine.
- Salt and Pepper
- Fresh Parsley: An attractive optional garnish.
How to Make Chicken Alfredo
Making chicken fettuccine alfredo is so simple, you’ll want to make it every week! And the unbeatable combo of tender fettuccine, juicy chicken breast, and creamy sauce make it a joy to serve and eat. Here’s how to do just that.
- Saute the chicken. Brush the raw chicken breasts with olive oil and season with the garlic powder and Italian seasoning. Saute over medium heat for 5-7 minutes per side. Set aside and slice after 5 minutes.
- Make the pasta. While the chicken cooks, boil the fettuccine according to the package directions.
- Make the sauce. Melt the butter over medium-low heat then add the minced garlic. Cook for a minute. Stir in the heavy cream then reduce the heat and stir in the parmesan. Add salt and pepper to taste.
- Combine! Toss the cooked pasta in the sauce, and top with the sliced chicken breast. Garnish with chopped parsley, and serve warm.
- Enjoy!
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Tips & Variations
This chicken alfredo recipe is super simple to prepare but here are a few tips to help you make the perfect fettucine alfredo every time – plus a few easy variations.
- Spice it up. Need a little spice in your pasta life? No worries! You can always add a pinch of cayenne to this sauce to give it a little more oomph in the spice department, or go one further with a shake of your favorite Creole or Cajun seasoning blend!
- Make veggie alfredo. You can make a beautiful vegetarian version of this dish simply by leaving out the chicken (you may want to add some of the seasonings for the chicken directly to the sauce). However, you also might want to try sauteing fresh mushrooms or broccoli instead of the chicken, for a mouthwatering veggie-forward version. Count me in!
- How much pasta do you need? This recipe is written for 8 ounces of fettuccine pasta, or about half a standard-sized box. If you would like to make 16 ounces of pasta, double the sauce ingredients so your dish turns out nice and creamy.
- How thick will the sauce be? Even though the sauce is made with heavy cream and parmesan cheese, it may not seem very thick until you actually stir in the cooked pasta. As you stir, the sauce should stick to the pasta and become thicker, smoother, and creamier. If you prefer a tangy Alfredo sauce, you may love my Alfredo sauce with cream cheese more than this classic version.
What Goes Well with Chicken Alfredo?
I almost feel like this is a meal all on its own – who wouldn’t feel satisfied after a hearty helping of chicken fettuccine alfredo? But a side dish or two can really make the menu pop, especially when your side dishes add contrast and texture. These recipes are perfect with chicken and pasta:
- A Fresh Salad: Whether you toss some greens with oil and vinegar, throw together a bold chopped salad, or make some stunning Caprese Stuffed Avocados! A medley of tomato, mozzarella, and balsamic drizzle set this salad-style appetizer apart.
- Asparagus: Everyone loves fresh asparagus spears, especially when they’re in season! Grab a bundle and cook them to perfection. It’s a cinch, especially when you use this easy recipe for Air Fryer Asparagus. Talk about flavorful!
- Bread: Breadsticks, crostini, and garlic bread are always fun to serve with pasta. We particularly love the tangy, creamy, unforgettable crunch of Goat Cheese Garlic Bread. So yummy!
Storing and Reheating the Leftovers
- Fridge: If you have leftovers to store, it’s best to cover them well – ideally in an airtight container with a lid. However, you can also cover the dish tightly with foil or plastic wrap. From there, store it in your fridge for 3 to 4 days.
- Reheat: Place the desired portion in a covered saucepan or skillet over low heat, adding a splash of cream or milk if the pasta seems too dry. Heat on low, stirring occasionally, until the chicken and pasta are heated through. Avoid overcooking this when you reheat it, or the chicken will be dry.
- Freeze: I do not recommend freezing this dish as the sauce will separate when you try to thaw and reheat it.
More Satisfying Pasta Recipes
- Pasta Primavera
- Homemade Mac & Cheese Recipe (15 Minutes!)
- Chicken Bacon Spaghetti
- Cajun Chicken Pasta
- Creamy Chicken Pasta Salad
- Homemade Hamburger Helper
- Lemon Thyme Chicken
Yield: 4 Servings
Chicken Alfredo
This classic Chicken Alfredo recipe is an easy weeknight dinner that’s worthy of a special occasion! Juicy chicken goes perfectly with tender pasta and garlicky Parmesan cream sauce.
Ingredients
- 2 lbs boneless skinless chicken breast
- 2 tablespoons olive oil, divided
- ½ teaspoons garlic powder
- 1 teaspoons Italian seasoning
- 8 oz fettuccine pasta
- 3 tablespoons butter
- 4 cloves garlic
- 1 cup heavy cream
- 1 ½ cups fresh grated parmesan cheese, plus more for garnishing
- Sea salt and cracked pepper, to taste
- Fresh chopped parsley, for optional garnish
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Instructions
- Brush chicken breasts with 1 tablespoon of olive oil. Season with the garlic powder and Italian seasoning. Set aside.
- In a cast iron skillet or medium frying pan, heat the remaining 1 tablespoon olive oil over medium heat. Place the seasoned chicken breasts into the heated pan and sauté for 5-7 minutes per side or until the chicken breasts reach an internal temperature of 165°F. Remove the chicken from the pan, wrap in foil and allow it to rest for 5 minutes before slicing. (This will make your chicken extra juicy!)
- While the chicken cooks, prepare the fettuccine noodles according to the packaged directions in well salted water. Cook until al-dente and drain well.
- Once noodles and chicken are cooked, in a medium sized saucepan, melt the butter over medium-low heat. Add the minced garlic and cook for 1 minute, or until the garlic is fragrant.
- Slowly stir in the heavy cream and continue to heat until the cream is just about to simmer. Reduce to low heat and slowly stir in the parmesan cheese until all is melted. Season Alfredo sauce with salt and pepper, to taste.
- Toss the cooked fettuccine noodles in the prepared Alfredo sauce. Top with sliced cooked chicken breasts and additional grated parmesan cheese, if desired. Garnish lightly with finely chopped parsley leaves. Serve warm.
Notes
Storage
Fridge: If you have leftovers to store, it’s best to cover them well – ideally in an airtight container with a lid, or a food storage bag. However, you can also cover the dish tightly with foil or plastic wrap. From there, store it in your fridge for 3 to 4 days.
Reheat: Place the desired portion in a covered saucepan or skillet over low heat, adding a splash of cream or milk if the pasta seems too dry. Heat on low, stirring occasionally, until the chicken and pasta are heated through. Avoid overcooking this when you reheat it, or the chicken will be dry.
Video
Nutrition
Serving: 1, Calories: 1013kcal, Carbohydrates: 36g, Protein: 88g, Fat: 56g, Saturated Fat: 28g, Polyunsaturated Fat: 23g, Trans Fat: 1g, Cholesterol: 315mg, Sodium: 1079mg, Fiber: 2g, Sugar: 3g
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BEST Alfredo sauce I ever made! Thank you for the recipe.